Ingredients

Scale

For the dip:

1 8-oz. package of Greek yogurt cream cheese (or Neufchatel cheese), softened
1/2 cup plain nonfat Greek yogurt
1 – 4 Tablespoons finely chopped jalapeno (more or less to taste)
1/4 cup snipped green onion
1 slice of lean bacon, cooked and chopped
3/4 cup shredded extra sharp cheddar cheese

For the top:

1/4 cup bread crumbs (for a GF dip, use Gluten free breadcrumbs)
1/4 cup shredded extra sharp cheddar cheese

Instructions

In a medium mixing bowl, mix together all the dip ingredients until well mixed. Start with 1 Tablespoon of jalapeno and add more to taste. Keep in mind: it will get hotter over time as the hot peppers infuse into the cheeses. Put the dip into an oven-proof bowl or small casserole.
In a separate bowl, toss together the breadcrumbs with the shredded cheese. Sprinkle the topping over the dip. Bake at 350 for 20 – 30 minutes or until the cheeses are melted and the top looks nicely browned and crunchy.
Serve with crackers, crunchy toasted bread rounds, veggies and/or chips. I suggest providing a small butter knife to “break through” the crunchy topping and help spread it on the cracker or chip.

Notes

I haven’t tried it, but I think this would also work well in a small dip-size crockpot.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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